Gluten Free Red Velvet Cupcakes
by: claire cary
These gluten free red velvet cupcakes are moist, festive and so easy to make. Topped with a classic cream cheese frosting, this is the perfect dessert for any occasion.
Ingredients
Cupcakes
- ¼ cup unsalted butter room temperature/softened
- ¼ cup oil
- ¾ cup white sugar
- 2 eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 ⅛ cup gluten free all purpose baking flour 1/8 cup = 2 tablespoons
- 2 ½ tablespoons cocoa powder
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons red gel food coloring see notes
Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- ½ cup butter room temperature
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 12 cavity cupcake tin with liners and set aside.
- In a medium mixing bowl combine the softened butter, oil and sugar. Beat with an electric mixer for about 30 seconds or until well combined.
- Add in the eggs, buttermilk and vanilla. Beat to combine.
- Beat in the flour, making sure to spoon and level to measure, cocoa powder, baking powder, baking soda and salt. Fold in the food coloring, adding as much or as little as needed to reach your desired color. It will deepen slightly as it bakes.
- Let the batter rest for 10 minutes.
- Scoop into the prepared cupcake tin, filling each about 3/4 of the way up.
- Bake for 22-25 minutes or until a toothpick comes out clean. Let cool in the pan for 15 minutes, then transfer each cupcake to a wire rack to finish cooling.
- To make the frosting, beat the cream cheese and butter for about 2 minutes with an electric mixer.
- Add in the powdered sugar, 2 cups at a time, followed by the vanilla and salt and beat until fluffy.
- Use a piping bag and tips to frost, or just an angled spatula and enjoy!
Notes
I used Bob's Red Mill 1:1 Baking Flour, but I have also tested these with the King Arthur 1:1 Flour and both work really well. Either way, make sure you are using a blend with xanthan gum.
I used gel food coloring which is more concentrated than liquid. If you use liquid you will need a bit more to get the same color, closer to 1 tablespoon
Serving: 1cupcake / Calories: 422kcal / Carbohydrates: 62g / Protein: 6g / Fat: 18g / Saturated Fat: 5g / Polyunsaturated Fat: 4g / Monounsaturated Fat: 8g / Trans Fat: 0.2g / Cholesterol: 41mg / Sodium: 429mg / Potassium: 97mg / Fiber: 1g / Sugar: 54g / Vitamin A: 523IU / Vitamin C: 0.02mg / Calcium: 104mg / Iron: 1mg
